Califonia Bountiful
Main Dish

Grilled salmon with berry salsa

Chef Jonathan Rollo describes this colorful, filling dish as "summer in a bite." Bonus: It's easy to make for crowds because the components can be prepared ahead of time.

Chef/owner Jonathan Rollo
Greenleaf Gourmet Chopshop

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Berry salsa
1/2 cup diced strawberries
1/2 cup blueberries
1/2 cup diced green apples
1/4 cup diced cucumber
1/4 cup diced red onion
1 tsp. chiffonade fresh mint
1/2 tsp. lemon juice
1/2 tsp. olive oil
Salt and pepper, to taste

1 cup pomegranate juice
1 cup cooked white quinoa
2 (5-oz.) salmon fillets
Salt and pepper, to taste
2 cups berry salsa
2 tsp. sliced almonds


For berry salsa: Mix all ingredients in a bowl and set aside.

For salmon: Pour pomegranate juice into a small saucepan and simmer 15 to 20 minutes or until reduced to a syrup. Meanwhile, prepare quinoa. Season both sides of salmon fillets with salt and pepper. Sear salmon in a hot skillet skin-side down until crisp, then flip and finish cooking to the desired temperature. Place half of the quinoa on each plate. Prop salmon against quinoa and top with berry salsa. Sprinkle with almonds and drizzle pomegranate syrup on top.

Serves 2

Photo: © 2017 Lori Fusaro

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